CHEF RENE’S AMUSE BOUCHE Foie gras terrine tart + hibiscus jam + brioche

APPETIZER Crab Bisque

Bisque + crab fritter + spring onion + brandy butteror

Beet SaladGrapefruit + roasted beets + pine nuts + argon oil

MAINSRed Quinoa & Wild Mushroom CassouletPressed and smoked acorn squash confit,

herb emulsion & pickled parsnipor

Pan Roasted Ling CodFennel purée + dried olives + compressed red pepper

marmalade + jalapeno saltor

Steak Frits12oz NY CAB Striploin steak + Roquefort butter

+ frisee + fries

CHEESEBlack tru�e + triple cream brie cheese + herb melba

DESSERTChocolate Oblivion

Chocolate cake + apricot + orange + sugar snap

$89 plus taxes and gratuities

Jackson Triggs Sparkling Wine$10 4oz glass; $49 bottleMouton Cadet Bordeaux $12 5oz glass; $48 bottle

Prices do not include taxes and gratuities.

VALENTINE’S DAY TABLE D’HÔTE

Available Friday, February 14thand Saturday, February 15th